Confetti Cake with Berry Buttercream

Name: Confetti Cake with Berry Buttercream
Ingredients: 12 tablespoons [1½ sticks or 170 g] unsalted butter, melted and cooled; 2 cups [400 g] granulated sugar; Scant 1 cup [210 g] egg whites (from 6 or 7 large eggs), at room temperature; Scant 1 cup [210 g] egg whites (from 6 or 7 large eggs), at room temperature; 1 cup [240 g] milk, at room temperature; ½ cup [120 g] Crème Fraîche or sour cream, at room temperature; ½ cup [120 g] Crème Fraîche or sour cream, at room temperature; ¼ cup [56 g] vegetable or canola oil; ¼ cup [56 g] vegetable or canola oil; 1 tablespoon pure vanilla extract; 4 teaspoons baking powder; 1 teaspoon salt; 2¾ cups [391 g] all-purpose flour; ¾ cup [115 g] sprinkles; 1 recipe American Buttercream, raspberry variation; 1 recipe American Buttercream, raspberry variation

Preparation info

Makes •
12
large squares

Difficulty
Medium

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

This is a joyful little cake, bursting with color and flavor. My kids ask for this topped with strawberry buttercream, but I prefer raspberry, as it has a little more bite and balances the sweetness from the sprinkles. Both are delicious, however, and perfect for afternoon snacking.

Ingredients

12 tablespoons [1½ sticks or 170 g] unsalted butter, melted and cooled
2

Cake
Snack
Vegetarian

Method

1) Position an oven rack in the middle of the oven and preheat the oven to 350°F [180°C]. Grease a 9 by 13 in [23 by 33 cm] baking pan and line with a parchment sling.

2) In a large bowl, whisk together the melted butter, granulated sugar, egg whites, milk, crème fraîche, oil,